Whenever you’re feeling sick, this will make you feel better! Trust me, you can even freeze it, this way you have it whenever you need it. Serve with egg noodles, if desired.
Clean chicken and remove some, but not all, fat. Place in a 2-quart soup pot with carrots, celery, tomatoes, and onion. Tie all dill sprigs into a bunch with kitchen string; add to the pot with salt and pepper. Add water until chicken is covered by 2 inches.
Cook over medium-low heat until chicken is just about cooked through, about 3 hours. Remove chicken to a platter and allow to cool slightly, 15 to 20 minutes. Cut meat off the bones, place meat back into the pot, and discard the bones. Cook over medium-low heat until heated through, about 30 minutes longer. Remove dill before serving.
Per Serving: 630 calories; protein 26g; carbohydrates 11.1g; fat 53.2g; cholesterol 100.6mg; sodium 908.1mg.